Kesar Mango Dessert

Steps

1. 1

   Prep the saffron milk

   Saffron·1 pinchAlmond milk·1/8 cup

   • Warm 2 tbsp of almond milk until just hot.
   • Add the pinch of saffron and let it steep for 30 minutes until the milk turns golden.
   • This saffron-infused milk is the key to the kesar flavour.
2. 2

   Blend everything smooth

   Silken tofu·50 gMango·1 cupAlmond milk·3/8 cupChia seed·1 tbspMaple syrup·1 tbsp

   • Add silken tofu, frozen mango, the saffron milk, remaining almond milk, chia seeds, and maple syrup to a blender.
   • Blend on high until completely smooth and creamy.
   • Taste and adjust sweetness with a little more maple syrup if needed.
3. 3

   Set and chill

   • Pour the blended mixture evenly into two dessert cups or ramekins.
   • Cover and refrigerate for at least 4 hours, or overnight.
   • The chia seeds will swell and create a luscious, thick, pudding-like texture.
   • Serve chilled and enjoy after dinner.

Macros per serving